Blueberry Pie with Streusel
6 servings
100 minutes
Blueberry pie with streusel is a refined combination of a soft cheese layer, juicy berries, and a crunchy topping. This dessert has roots in European cuisine, where streusel is traditionally used to add a special texture to baked goods. Blueberries fill the pie with freshness and a light tartness, perfectly harmonizing with the sweetness of the dough and the tenderness of the cheese. With its crunchy streusel layer, each spoonful brings pleasure from the contrast of textures. This pie is perfect for cozy family tea times or as an elegant finish to dinner. It can be served with whipped cream or a small amount of vanilla sauce to highlight its layered flavor.
1
Mix butter (60 g), honey, flour, sugar (2 tablespoons) and knead the dough. Evenly distribute in the mold, prick with a fork evenly, and bake at 200 degrees.
- Butter: 150 g
- Honey: 1 tablespoon
- Sugar: 6 tablespoons
- Wheat flour: 1 glass
2
Make the cottage cheese filling: mix cottage cheese, sugar (2 tablespoons), vanillin, milk, butter (3 tablespoons). Spread on the dough. Top with blueberries.
- Curd cheese (tvorog): 300 g
- Sugar: 6 tablespoons
- Vanilla: 1 teaspoon
- Milk: 2 tablespoons
- Butter: 150 g
- Blueberry: 300 g
3
Mix the remaining sugar and butter to make crumbs, sprinkle blueberries on top. Bake for 40 minutes at 180 degrees.
- Sugar: 6 tablespoons
- Butter: 150 g
